Decadent Sour Cream Double Chocolate Muffins

Indulge in the ultimate chocolate experience with our Decadent Sour Cream Double Chocolate Muffins. These rich, moist muffins are packed with double the chocolate goodness, featuring a luscious blend of dark chocolate chips and cocoa powder. Perfect for breakfast, dessert, or a delightful snack, these muffins are sure to satisfy any chocolate craving.

In our family, these Sour Cream Double Chocolate Muffins are a beloved treat. My husband and kids look forward to weekends when the house fills with the irresistible aroma of chocolate baking in the oven. The first time I made these, it was a rainy day, and the warm, gooey chocolate brought smiles and comfort to everyone. Now, these muffins are a staple, especially for special occasions or when we need a little extra cheer. Sharing these delicious muffins has become a cherished tradition, making every moment sweeter.

Why These Sour Cream Double Chocolate Muffins

Ultra Moist and Rich: The addition of sour cream creates an incredibly moist and tender crumb, making each bite melt in your mouth.
Double Chocolate: Loaded with both cocoa powder and dark chocolate chips, these muffins offer an intense chocolate flavor that chocolate lovers will adore.
Perfect Texture: Achieving the perfect balance of fluffiness and density, these muffins rise beautifully and have a delectable, slightly crisp top.
Easy to Make: With straightforward steps and simple ingredients, these muffins are quick and easy to whip up, even for novice bakers.

Ingredients:

½ cup (120 ml) vegetable oil
1 cup (200 g) granulated sugar
2 eggs
½ cup (120 ml) milk
1 teaspoon vanilla extract
⅔ cup (160 g) sour cream
2 cups (240 g) all-purpose flour
½ cup (50 g) cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups (340 g) dark chocolate chips, divided

Directions:

Prepare the Oven: Preheat your oven to 425°F (220°C). Line a muffin pan with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until the mixture is smooth and well combined.
Incorporate Dry Ingredients: Sift the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in 1½ cups (255 g) of the dark chocolate chips.
Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each one to the top. Sprinkle the remaining ½ cup (85 g) of chocolate chips evenly over the tops of the muffins, pressing them gently into the batter.
Bake the Muffins: Bake the muffins in the preheated oven at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and bake for an additional 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes:

Substitutions: You can use semi-sweet or milk chocolate chips instead of dark chocolate if you prefer a milder chocolate flavor. For a healthier option, substitute whole wheat flour for up to half of the all-purpose flour.
Cooking Tips: Make sure not to overmix the batter to keep the muffins tender. For an extra burst of flavor, add a teaspoon of espresso powder to the dry ingredients.
Nutritional Information: These muffins are a decadent treat. To reduce calories, consider using a sugar substitute or reducing the amount of chocolate chips.